Cotherstone Cheese

About the maker

The cheese is deeply rooted in local heritage and has been produced in the region for hundreds of years. Today, it continues to be made by the Cross family at Quarry House Farm.

Key characteristics of Cotherstone cheese include:

Milk & Rennet: Typically crafted from pasteurised or raw cow’s milk (often Jersey cows) and vegetarian rennet.

Flavour & Texture: It is often compared to Wensleydale and Swaledale. It boasts a fresh, acidic, and citrusy profile with subtle earthy, mushroom-like notes just beneath the rind.

Maturation: It can be enjoyed fresh and young (around 2–3 weeks old) as a mild, crumbly cheese, or aged longer to develop a delicate natural rind and deeper savoury flavours.

Pairing: It is traditionally served with fruitcake, oatcakes, or alongside a ploughman's lunch with green tomato chutney.